These walnuts come to the diplomatickitchen via More Home Cooking (1995) by Laurie Colwin, who got the recipe from a singer in New York, who found the recipe in The Pink Adobe Cookbook (1988). Besides a lineage as cheerfully serendipitous as the one for ‘The-House-that-Jack-built’, the recipe comes, as well, with this personal recommendation from someone disinclined to eat a walnut: “That’s really good…and I’m not a ‘nut person’. How do you make them?”
They are made, as described here…in (almost) no time at all.
Note: To print this recipe, or any other diplomatickitchen recipe, go to the bottom of the page, at the end of the post, and click on the icon: Print & PDF. You will have the option of printing in smaller text size and without photos.
- 2 cups of Walnuts
- 2 and 1/2 Tablespoons of Butter
- 1 Tablespoon of fresh Rosemary, chopped
- 1 teaspoon of Kosher Salt
- 1/2 teaspoon of Cayenne
- a small Pot
- a Mixing Bowl
- a Baking Sheet
1. Preheat the oven to 350 F.
2. Put the walnuts in a bowl.
3. Melt the butter in a small pot. Remove the pot from the heat and stir in the fresh rosemary, salt and cayenne.
4. Pour the butter mixture over the walnuts and stir to coat the nuts well.
5. Spread the nuts out on a baking sheet and bake them for 10 – 12 minutes, that is, until they look toasted. Stir them around once halfway through the baking.
A Note: Rosemary Walnuts are served with Mulled Wine before supper in the Occasional Menu: Blunting the Keen Tooth of Winter: A Supper Party following an Out-of-doors Afternoon. The recipe is adapted from the one in Laurie Colwin’s More Home Cooking (1995).
An Invitation: You are invited to request suggestions from the diplomatickitchen for your own menus for any occasion by clicking on the feature ‘Ask and Tell’ here or in the Menu at the top of the page. Do you have a menu concept with a gap or two that wants filling…or perhaps you are an expat looking for ways to adapt your recipes to what is available in your temporary home…maybe you are just looking for a new way to use a familiar ingredient or would like suggestions on how to adjust quantities of a recipe from the diplomatickitchen for smaller or larger groups…Replies will be published in ‘Ask and Tell’ or sent by email if you prefer.
© Elizabeth Laeuchli, the diplomatickitchen, 2011-2012